Tortilla-Tomato Soup-Elisa

Ingredients
2 (6-inch) corn tortillas
1 tablespoon plus 1 teaspoon canola oil
1/4 teaspoon salt
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced (about 1 tablespoon)
1 small jalapeno pepper, seeded and finely chopped
1 large carrot, chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
4 cups low-sodium chicken broth
2 (14.5-ounce) cans no salt added diced tomatoes. with juice
1/4 cup fresh lime juice
1 can black beans, drained and rinsed
2 cups frozen corn
1/4 cup reduced-fat sour cream (optional)
2 tablespoons chopped fresh cilantro leaves
Directions
Preheat the oven to 375 degrees F.


Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.


Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the carrot, cook for 3 minutes. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.


Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Add the corn and beans, and bring to a boil.
Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.